Zucchini, Corn and Chorizo Tacos

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Prep
Time
Total Time
Number Of
Ingredients
8
Servings4

Pan roasted zucchini and corn tacos are sprinkled with chorizo, cotija cheese and cilantro for extra bold Mexican flavor

Ingredients
  • 3 small zucchini, cut in half lengthwise, sliced (3 zucchini = about 1 pound)
  • 2 tablespoons Pure Wesson® Canola Oil
  • 1 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 4 ounces fresh pork chorizo (Mexican-style)
  • 1 cup fresh corn kernels
  • 1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
  • 8 white corn tortillas (6 inch), warmed
  • 1/3 cup crumbled Cotija or feta cheese
  • 3 tablespoons chopped fresh cilantro
 
Directions
  1. Toss zucchini with oil, cumin and salt in large bowl. Heat 12-inch skillet over medium-high heat. Add half of the zucchini; cook 5 to 7 minutes or until tender and browned, stirring occasionally. Remove from skillet; set aside and keep warm. Repeat with remaining zucchini.
  2. Meanwhile, heat another large skillet over medium-high heat. Add chorizo; cook 5 minutes or until finely crumbled and browned, stirring occasionally. Drain. Set aside and keep warm. Add corn to same skillet; cook 5 to 7 minutes or until corn starts to brown. Stir in drained tomatoes; cook 3 minutes more until hot.
  3. Divide zucchini and corn mixture evenly between tortillas; top each with chorizo, cheese and cilantro. Serve immediately.
Cook's Tips

If fresh corn is unavailable, substitute thawed frozen corn kernels.

Cook's Tips

If fresh corn is unavailable, substitute thawed frozen corn kernels.

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Nutrition Information
Calories: 336 View complete nutrition information
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